As the holiday season quickly approaches, there is no better time to learn how to make this classic Mexican dish. Tamales, a Christmastime tradition in several regions, are typically made with masa harina—cornmeal flour—and stuffed with meat, chili, vegetables, and cheese before being steamed in a corn husk. At this handy workshop, chef Rebecca Stein will teach you how to make several filling options, including shredded pork and Oaxacan chicken, as well as how to wrap up and cook your treats. Fri 10 a.m.-1 p.m.